Tomato Biriyani | Easy Rice Cooker Recipes

Repeating a recipe twice or thrice after trying it out for the first time,that too in a span of 10 days does say a lot about the recipe isn't it?I had bookmarked this recipe from Yummy Tummy a while back but never got a chance to try because mention Tomato rice or in this case Biriyani Ajay makes a face.He likes vegetables in his biriyani or else it has to be a non-vegetarian one.

One day when I was alone for lunch,I made this.These days getting everything ready for cooking seems to occupy a lot of my time.I have to keep a tab on Arjun who is now too anxious to know what is inside my kitchen cabinets :) All cooking happens when he is asleep and I schedule everything around that time.
Once you have everything ready,cooking this one is a breeze.Primarily because it is made in rice cooker.You can try making it on stove-top too or pressure cooker as well.

The best part is that Ajay loved this one.He tasted whatever was leftover for dinner and the flavors were spot on.I made this again for a ladies lunch potluck and they loved it too.I feel the recipe is a good base for adding core ingredients of your choice,maybe mushrooms or even paneer and green peas!

If you are a Biriyani lover like me,don't forget to check out some of my favorite Biriyani recipes

Cauliflower Biriyani
Mushroom Biriyani
Baby Potato Biriyani

Tomato Biriyani
Recipe source - Yummy Tummy

Ingredients

Basmati Rice - 1 cup
Ghee/Oil - 1 tbsp
Fennel seeds/perumjeeragam - 1 tsp
Cinnamon - 1' piece
Cloves - 2
Cardamom - 2
Onion - 1 medium,sliced
Green chilly - 1
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 1 tsp
Haldi powder - 1/4 tsp
Sugar - 2 tsp
Salt to taste
Tomato - 2 medium,chopped finely
Coriander leaves - 1/4 cup,chopped
Mint leaves - 1/4 cup,chopped
Thick coconut milk - 1/2 cup
Water - 1 1/2 cups
Bread cubes fried - optional

Method

 
Wash the rice well in running water twice or thrice and soak in enough water for 30 minutes.
 
In a kadai add oil/ghee and splutter fennel seeds.Add cinnamon,clove and cardamom and stir for a minute.
 
Mix in the onions and green chilly and stir till the onion starts changing colour.
Add ginger garlic paste and stir for a minute after which add the spice powders - chilly powder,garam masala and haldi.
 
Mix in the sugar and salt to taste and give a good stir.
Add the tomatoes and mix well so that the masala coats the tomato pieces.Let it cook till the tomatoes turn mushy.Mix in coriander and mint leaves and switch off the flame.
 
Add this into the rice cooker,top with soaked and drained rice and mix in coconut milk and water.Check the seasoning and switch on the rice cooker.
 
Fry some bread cubes in oil(if you are using)till golden brown and drain on a kitchen towel.
 
Once the rice is cooked,fluff it up using a fork and add the fried bread.

Serve with raita and pickle.